Franglish at The Dorchester
Alain Ducasse is known to have influenced gastronomy world-wide through his collection of award-winning restaurants in Las Vegas, New York and Paris. His culinary techniques and recipes, adapted to local culture, are savoured from London to Tokyo to Doha. This autumn, Ducasse wants to bring a French touch to English tradition by introducing a classic French Cuisine on the Lunch Hour Menu at the Dorchester. Together, Alain Ducasse and Chef Jocelyn Herland have collaborated to develop a menu featuring interpretations of historical French favourites. Their quintessential choices of native dishes take the guests on a culinary journey allowing them to explore the very best of their country.
Are all Frogs French?
As an introduction to the menu, an amuse-bouche of cuisses de grenouilles (frog’s legs) is served breaded, beautifully presented and accompanied by a tartar sauce – a subtle so to say nod to the ubiquitous side for fish and chips. Frogs legs is a dish born in the 12th century and has remained a very popular dish in France ever since.
Coming up Next...
A French Menu wouldn’t be complete if it didn’t have its escargots. Delicately sautéed and dressed with the essential jus of garlic and parsley butter, snails are notorious for their unique and delicious taste. The three Michelin-starred interpretation is served outside of the shell and garnished with a royale of mushrooms and sautéed girolles. The famous dish dates back to the Middle Ages, how French can you get?
Salty & Sweet
The last pinch of salt goes out to the duck à l’orange and is available as a main. Delicately served with tangy slivers of turnips soaked in vinegar, the dish is completed with the restaurant’s homemade orange marmalade. The combination of a savoury meat with refreshing citrus flavours is yet another historical anecdote of French culinary cuisine.
From Paris to Brest
When it comes to sugar and cream, the French have it under control. For desert, the stunning Paris Brest rounds off the Traditional French Lunch Hour Menu. A wispy ring of choux pastry filled with decadent praline butter cream and almonds, the Paris Brest was created in the late 19th century by Louis Durand and the famous patisserie that was located at Maison Lafitte, on the bicycle race route between Paris and Brest. The large ring-shaped eclairs were made to resemble bicycle wheels. Tickle your taste buts and explore the very best of French cuisine elegantly executed at Alain Ducasse at the Dorchester
As an introduction to the menu, an amuse-bouche of cuisses de grenouilles (frog’s legs) is served breaded, beautifully presented and accompanied by a tartar sauce – a subtle so to say nod to the ubiquitous side for fish and chips. Frogs legs is a dish born in the 12th century and has remained a very popular dish in France ever since.
Coming up Next...
A French Menu wouldn’t be complete if it didn’t have its escargots. Delicately sautéed and dressed with the essential jus of garlic and parsley butter, snails are notorious for their unique and delicious taste. The three Michelin-starred interpretation is served outside of the shell and garnished with a royale of mushrooms and sautéed girolles. The famous dish dates back to the Middle Ages, how French can you get?
Salty & Sweet
The last pinch of salt goes out to the duck à l’orange and is available as a main. Delicately served with tangy slivers of turnips soaked in vinegar, the dish is completed with the restaurant’s homemade orange marmalade. The combination of a savoury meat with refreshing citrus flavours is yet another historical anecdote of French culinary cuisine.
From Paris to Brest
When it comes to sugar and cream, the French have it under control. For desert, the stunning Paris Brest rounds off the Traditional French Lunch Hour Menu. A wispy ring of choux pastry filled with decadent praline butter cream and almonds, the Paris Brest was created in the late 19th century by Louis Durand and the famous patisserie that was located at Maison Lafitte, on the bicycle race route between Paris and Brest. The large ring-shaped eclairs were made to resemble bicycle wheels. Tickle your taste buts and explore the very best of French cuisine elegantly executed at Alain Ducasse at the Dorchester
Novembre 2013
By La rédaction
